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Everything Rye

Everything Rye

Rye with Everything

Everything Rye-Crumb

Today I made a batch of my favorite rye and decided to go all out for a flavor treat. The first thing I did was borrow Norms idea of using the water for re hydrating dry onions as part of the dough water. That alone guaranteed the kitchen would smell like "Heaven" or a Jewish Bakery which could be the same place it turns out.

Next I added a few slices of old rye that I have saving for this occasion for altus. I soaked the old bread and squeezed the water out and added it into the dough.

After the dough was shaped I borrowed Mark Sinclair's idea for egg wash on rye and topped the proofing loaf with some of the re hydrated onion, white India poppy seeds, blue poppy seeds.

It looks and smells wonderful. I'll post the crumb later after the corned beef arrives:>)

ADDED BY EDIT: I just posted the crumb image. The bread is only 2 hours old and it's very good. The aroma is mildly onion and caraway. The 20g of seeds is about right for our taste. I'll do this again, the onion and garlic is a nice addition to this old friend.

Those look wonderful. I bet some of the rehydrated onion worked into the dough along with the water would really be awesome. What percentage onion water did you use? Was the onion flavor mild ? Please tell me more about altus. Does it bring depth of flavor to the dough? I would love to have a decent corned beef sandwich...sigh

Caraway seeds. I mixed a couple of tablespoon into the dough and sprinkled another tablespoon or so on top.

I also spritzed the loaf with water and sprinkled some corn meal on the outside before scoring. I seem to recall having had that on a deli rye loaf before, though I could be mistaken. It didn't effect the flavor significantly.

For years I have added the caraway to the dough and brushed the top with corn starch 1 or 2 times and tossing kosher salt on the top after baking. I just recently started brushing with egg wash which holds much better.

I don't use a recipe, I just dump stuff into the pot and eyeball it. This looks about right, though I use cubes of beef instead of giblets. I don't add sour cream to mine, though Dorota stirs some into her bowl. I don't use that much butter either, just a tad.

I use a lot of dill, like a couple of tablespoons of fresh dill or a couple of teaspoons of dry dill. The mushrooms and the dill are what give it a distinctive flavor. That and the heaping teaspoon of Vegeta I add. I once skipped the Vegeta and it just didn't taste like what I had in Poland.

This Krupnik is not to be confused with the Polish honey vodka also called Krupnik. Also wonderful, but a bit potent at dinnertime.

I strongly suspect that krupnik is to Poland and Russia as minestrone is to Italy - every village, if not every family, has its own way of making it. So as to not hijack Eric's thread, I'm going to post my recipe, which is different from yours, in a separate topic. Please comment.

Thank you for the kind words every one. I was thinking about the post where Verminiusrex said the "everything topping" bagel was the favorite and just followed my nose. I forgot to mention I added some garlic chips also and I did toss some re hydrated onions into the dough. Not much, maybe 2 Tablespoons.

It IS delicious. I'll have to check to see if this combination is actually some ones recipe. I can't believe this is an original, way to good.

The interesting thing about this is you have to get away from the idea that it's rye with caraway. That is just the first layer of flavor. The onion water and garlic add more depth along with the seeds and browned onion on top. It's better tasting than the onion rolls in that the rye is more flavorful to start with. Just a "Fist full of great flavor"!

Eric, you did it again. They're great looking loaves. I've made note of your tips re: onion water, altus, egg wash and seeds. Bet it tasted delicious. You're so right about some corned beef...thinly sliced and stacked with a touch of mustard.

Floyd, your loaf looks great too, lovely crust and crumb. I still bake your Daily Loaf, the one you posted a while back. I have the recipe attached to the fridge with a magnet. It makes a great loaf of bread.

This is the first time I have used altus. I made so many changes from the basic recipe that I couldn't say for sure what made a difference and what didn't. I haven't looked at PR's recipe but that's in my to do list. Thanks for your kind words David.

I would not try to talk you out of trying Reinhart's rye recipes, but, in my opinion, you would not find them superior to the ones you have been making in any way. I have tried all the ryes in C&C and BBA, and the best is the the 100% Sourdough Rye in C&C.

It's day 3 on the everything rye with onion and garlic. The batch made 2 large loaves which I kept for our family and hope to be able to sacrifice a few slices for future Altus. Now, I'm not so sure there will be any left to save.

As the bread is aging and flavors melding, the onion is becoming more prominent. The underlying rye and seed topping flavors make this an ideal hearty flavor. I'm going to add some WW next time to enhance the whole grain flavor. Not a lot, maybe 25 grams. I might also up the Rye percentage by 10%

I'm thinking now that a larger loaf might be better over all. I usually size my dough so I can get 2 loaves crosswise on a 1/2 sheet pan. These are snug against the edges and about 2 Lbs each. If I formed a single loaf and placed it lengthwise (a 4 pounder) I think it would be a perfect family size loaf. Stored in a plastic bread bag it stays fresh and would be around for a few days at least. It would also make a terrific hunting camp loaf. Next time!

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